prinkle in 2 tablespoons of Mexene chili powder and stir (and a bit
Brown ground beef in 2 tablespoons shortening.
Add chopped onion and garlic (or use 1/2 teaspoon onion powder and 1/4 teaspoon garlic powder).
Simmer until onion is tender.
Add Mexene chili powder, salt, tomato paste and hot water.
Cook in covered pan for 1 1/2 to 2 hours.
Mix 4 tablespoons flour with a little cold water and stir into the chili.
Let simmer for a few minutes.
easoning and 1/4 teaspoon Mexene chili powder in bottom of pan.
n a small skillet, mix Mexene chili powder with water over low heat
Cook meat with Creole seasoning in iron pot until brown; drain.
Brown onions.
Cook celery, bell pepper, parsley, garlic, tomatoes, sauce, paste and Worcestershire for 1 1/2 hours over low heat.
Add meat and onions.
Add chili powder and cayenne pepper. Add water to cover ingredients.
Cook for 30 minutes.
If recipe is not salty enough, add 2 more ounces of Tony's seasoning. Freezes well.
s gone.
Add the chili powder and about 1 cup water
Briefly sear meat and then add: diced onion,paprika,
chipotle chili pepper, boullion cube, Rotel green chile's and Coors to.
cover. Simmer, covered, for 1/2 hour or so.
Add cumin, garlic powder, black pepper, chili powder and beans. Cook for another 30 minutes or until meat is tender.
Brown onion, green pepper and meat in a little fat.
Add beans, tomatoes, corn, chili powder, salt, bay leaf and a dash of paprika and cayenne.
Add water until desired consistency.
Cover and simmer about 1 hour, adding water as needed.
Serves 15 to 20.
Into a 2-quart pot, first add sauteed onion.
Brown and drain the meat; add to pot.
Then add tomato soup and chili powder. Simmer 10 minutes.
Add kidney beans, stewed tomatoes, catsup and sugar.
Mix together and simmer 15 to 20 minutes.
Serve.
In a large pan, brown hamburger with onion and Worcestershire sauce.
After brown, drain grease.
Add chili powder, tomato juice, salt, brown sugar and chili beans. Simmer all day!
One hour before serving, add spaghetti or macaroni.
Mix ground beef with water, enough to make it a dough-like texture or thinner.
Add chili powder, mustard and salt to taste. Place on high heat until hot.
Place on low heat; simmer for 2 hours or until done.
Dip excess grease from mixture and serve. Can be frozen.
Cook meat until gray.
Blend (in blender) garlic, jalapeno peppers, tomatoes, flour, chili powder.
Mix all this with meat. Saute onions and bell pepper with 2 tablespoons cooking oil. Add this and beans with above. Cook slowly 1 & 1/2 hours. Add water for desired thickness. Stir often.
Makes approximately 15 pints.
he surface of each dried chili clean. Place on a baking
Heat shortening in a stainless steel saucepan over medium heat. Stir in flour to a paste consistency.
Cook until golden brown. Add red chili powder and cook for an additional minute.
Add cold water gradually and stir constantly so that lumps do not form.
Add seasonings.
Simmer over low heat for 15 minutes.
Use in any recipe calling for red chile sauce.
Makes about 1 quart.
Cook and stir hamburger, onion and garlic in 3-quart saucepan until hamburger is light brown; drain.
Stir in tomatoes with liquid, celery, chili powder, salt, sugar, Worcestershire sauce, red pepper sauce and kidney beans.
Heat to boiling; reduce heat. Cover and simmer 1 hour.
Makes 10 servings.
Also works well in crock-pot (all day) on low.
dd the garlic salt and chili powder to your taste, from experience
Wash the husked corn.
Wrap one slice of bacon around each ear. It probably won't cover the entire ear, but be sure it goes from one end to the other. Sprinkle with chili powder to taste.
Wrap the corn and bacon and chili powder in heavy aluminum foil and place over medium coals, or medium flame on gas grill.
Cook approximately 20-25 minutes. Time will depend on the size of the ears of corn, and how fresh they are.
Arrange jicama slices on a platter and pour the lime juice over.
Sprinkle with chili powder and salt to serve.
Note: The jicama can be tossed with the lime juice, chili powder, and salt & refrigerated for several hours before arranging on a platter. Cover with plastic so the jicama doesn't dry out. Sliced jicama can also be held in a bowl of water in the refrigerator for a couple of days.
Let the cheeses stand on the counter until they're really soft.
Mix cheese with garlic powder and pecans.
Roll into a ball or a log, and coat with chili powder. Chill and serve with crackers.
Mix flour and chili powder.
Coat chicken.
Fry chicken in butter, turning often, until browned and done.
Remove from pan.
Stir in the gravy; heat to boiling.
Return the chicken.
Reduce heat to low.
Simmer for 5 minutes.
Sprinkle with cheese.